Creamy Fennel Yellow Squash Soup

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This creamy fennel and yellow squash soup is a bright, comforting spring soup that is easy to make in one pot. A healthy fennel soup recipe that is gluten-free, dairy-free, paleo, Whole30 friendly, and perfect for weeknight dinners or a light and satisfying lunch.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: European

Keyword: Creamy fennel yellow saqush soup

Servings:

Calories: 79kcal

Equipment

Ingredients

3 Fennels chopped
2 Leek chopped
1 Onion chopped
3 Yellow squash chopped
1 Yellow bell pepper chopped
1 Orange green pepper chopped
1 Red bell pepper chopped
1 Pablano pepper chopped
2 tbsp Garlic minced
2 oz Tarragon fresh
64 oz Vegetable broth
2 tbsp Thyme chopped
3/4 cup Sourcream optional
1/2 Lemon
3 tbsp Lemon juice
Salt and black pepper to taste

Instructions

Sauté chopped onion in a Dutch oven until it becomes soft and fragrant.
2. Add minced garlic and cook briefly until aromatic.
3. Add chopped thyme and cook it for another 2 minutes.
4. Add chopped fennel, bell peppers, poblano pepper, and yellow squash with a chef's knife. Let the vegetables cook for a few minutes so they begin to soften and release their natural sweetness.
5. Pour in vegetable broth and add thyme and lemon. Bring everything to a gentle simmer and cook until the vegetables become very tender, about 25 minutes.
5. Add dill before you finish cooking the soup.
6. Once the vegetables are soft, add lemon juice, salt and pepper. You can add sour cream now if you are using it.
7. Blend the soup until smooth and creamy. I love using an immersion blender directly in the pot because it keeps things simple. Or you can use a high-speed blender.
8. Finish the soup with salt, black pepper, and a pinch of salt and pepper to taste, plus fresh dill.

Nutrition